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Tuesday, November 13, 2012

a decent substitute

I am not talking about the holidays, pumpkins, trees, turkeys, all around seasonal goodness.

No, I am talking about it being November, the "holiday season" and I am attempting to shed some poundage. Again. I need to pick a different time of year to be trying to lose baby weight, for real.

One of my favorite things now-a-days is pumpkin spice creamer. I may have mentioned it once or twice here before. And as I am wontto do, I have decided to try a lower calorie, almost equally as tasty substitute to my daily morning indulgence.

I have been using up way too much of my daily point allowance on my coffee every day and need to cut back but I am entirely unwilling to just drink black coffee, or really to not drink heavily sweetened, heavily creamed coffee.

I got this idea from a super sweet, super fit friend and decided that I could probably learn a thing or two from her since she looked as good the week after she gave birth as she ever did pre-baby. If I could link to her I would, but alas, some are still blogless-- a tragedy of the greatest kind.

Without further ado, my decent sustitute to pumpkin spice creamer.

You're excited, aren't you? You shouldn't be, I have built this up way too much.
Here you go.

First brew yourself some coffee. That's always a good start.

Then, from the top: put some sweetener in your cup if you like that sort of thing-- if you're ok with unsweetened coffee then don't.

After that, throw in a good bit of pumpkin pie spice, found in the baking isle of your local grocer.

If you're into your coffee being on the milky/creamy side, go ahead and throw some cream or milk in (half and half is about half the calories of the flavored creamer).

Last, pour your coffee over it and enjoy.

Wow, I bet you never thought you would ever need so much coaching on how to fix your coffee.
You didn't, I apologize for that.

11 comments
:

I'm with you on the pumpkin spice addiction. another more labor intensive (but delicious!) method is to heat a little milk in a saucepan on medium low heat, add a bit of pumpkin puree, spices (I like a lot of cinnamon & nutmet, ground ginger, and a teeeeeny bit of clove), and sweetener of choice. whisk together or (even better, texture-wise) blend in a mini blender so the milk gets frothy. pour into coffee and enjoy.

Ana - this is AWESOME!! As I'm sitting here drinking my 2nd cup of coffee with pumpkin spice creamer, and lying to myself vigorously about the WW points value. Sigh. I'm SO doing this tomorrow. You rock!